What can I say? It’s a tired cliche yet I’m going to use it: “A picture is worth a thousand words”. And, when it comes to the Cinnamon Donuts dessert at Gabrielle’s, I’ll let you be the judge. If you love a warm, cinnamon dusted, chocolatey all-in-one bite delight, you need look no further. I’ve rushed over to Gabrielle’s after meals at other fine restaurants just to finish the festivities with a creamy cup of espresso or capuccino and this cinnamon donut dessert. Sure, there are other finer and more sophisticated efforts one can finish a meal with. But lets face it, sometimes we just want to roll up our sleeves and get a little messy, lick our fingers and just get into it. We are getting very close to a fondue type idea here, and I’m wondering why we don’t just take it the rest of the way. A nifty pair of tiny tongs that we could use to elevate this tiny sphere of yummy, then gently descend it into the nethers of the rich darkend sea of glorious chocolate. Then lift it skyward to our waiting and anticipating tasting buds, only to nibble just a little, so we can oh so inappropriately and shamelessly double dip it. I think you’re getting the picture now. Go ahead and ask your server at Ganrielle’s if you could have a little whipped cream with this as well. Now, we may have just elevated this double fisted cozy dessert to a delicacy. I better stop here before I get too carried away. Anyway, I just thought of an errand I need to run. And, just guess where I’ll be passing by on my way.
Gabrielle’s Cinnamon Donuts with Warm Chocolate Sauce
Serves 8
Chocolate Sauce
- 5 oz sugar
- 16 oz water
- 2 1/4 oz corn syrup
- 2 oz cocoa powder, sifted
- 1/2 pound bittersweet chocolate, melted
Combine the sugar, water and syrup in a heavy-bottomed saucepan and bring to a boil over medium high heat. Remove from heat. Place the cocoa in a bowl and add enough of the hot sugar syrup to make a paste, stirring until smooth. Gradually add the remaining and mix until full incorporated. Add the chocolate and blend until fully incorporated. Strain the sauce through a fine mesh sieve. Serve warm with the doughnuts.
Cinnamon Donuts
At Gabrielle’s, they use pizza dough for the doughnuts, or you might try this recipe:Bomboloni
- 1 tsp active dry yeast (from a 1/4 oz package
- scant 1/2 cup warm whole milk (105-115 degrees)
- 1 1/4 cups all-purpose flour divided
- 1 large egg
- 2 Tbsp unsalted butter, softened
- 2 Tbsp sugar
- 1/2 teaspoon salt
- canola oil
Stir together the yeast and milk in bowl of mixer and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast). Mix in 3/4 cup of flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft free place at warm room temperature until doubled and bubbly, about 1 hour.
Mix in egg, butter, sugar, salt, and the remaining 1/2 cup flour at low speed until combined. Increase speed to medium and beat dough until satiny and elastic. 5 to 7 minutes. Scrap dough into center of bowl and dust lightly with flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise at warm room temperature until doubled, about 1 hour.
Line a baking sheet with wax paper and lightly sprinkle with flour. Punch down dough and turn out onto a lightly floured surface. Cut into 16 equal pieces. With lightly floured hands, roll each piece into a ball and place on a baking sheet.
Frying the Donuts
Heat 2 inches of Canola oil in a 2 quart heavy saucepan over medium heat to 350 degrees. Fry the dough 4 at a time, turning frequently, until puffed and golden, about 2 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Roll the doughnuts in a mixture of ¾ cups sugar and 2 Tbsp cinnamon and serve immediately with warm chocolate sauce.
